Jollof Rice

Preparation

1. Rinse the rice thoroughly under warm water until it runs clear, then drain well and set aside.
2. Blend the tomatoes, red bell pepper, scotch bonnet, one onion, garlic, and ginger together until smooth. Dice the remaining onion.
3. Heat the oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until golden. Stir in the tomato paste and cook for 3–4 minutes, stirring constantly, until the paste darkens to a brick-red color.
4. Pour in the blended tomato-pepper mixture and cook uncovered over medium heat, stirring every few minutes, for 20–25 minutes until the sauce is thick, fragrant, and the oil floats to the top. This step is crucial — do not rush it.
5. Add the bouillon cubes, thyme, bay leaves, and paprika. Stir well, then pour in the chicken stock. Bring to a boil, taste and adjust for salt.
6. Add the drained rice, stir to coat every grain in the sauce. The liquid should just barely cover the rice. Place a sheet of aluminium foil directly on the surface of the rice before putting on the lid — this traps steam and prevents soggy rice.
7. Cook on low-medium heat for 25–30 minutes without lifting the lid. After 25 minutes, check if the rice is cooked and the liquid absorbed. For the smoky 'party jollof' effect, remove the foil, increase heat to medium for 3–4 minutes until you hear a gentle crackle from the bottom, then turn off the heat and leave covered for 5 more minutes. Fluff with a fork and serve.